If you are anything like us, you ate way to much yesterday and are desperately in need of something light. Thankfully light doesn’t have to be bland.
This soup basically tastes like you blended up a garden, in the best possible way. It’s not vegan but is vegetarian! We have a blendtec so you can make (and heat) the soup right in there. If you don’t have a blendtec (or vitamix) you will want to cook the veggies until soft and then blend, and heat through on the stove.
This meal took me 15 minutes to make. Mondays, Wednesdays and Thursdays are rough days in this house. Husband leaves before the girls wake up and doesn’t get home until after they go to bed so the easier the dinner recipe the better. I have a feeling this will be made often. It has me dreaming of having a greenhouse to walk out and grab dinner in!
- 1 carrot
- 2 roma tomatoes quartered
- 1/4 of a red pepper
- 2 tablespoons cilantro
- a few slices of onion (this soup is not an exact science!)
- an eighth of a jalapeno (with the seeds taken out!)
- a chunk of pepper jack cheese
- 1/2 of an avocado
- 2 cups of water + two tsps of better than bouillon vegetable base combined
- 1 tsp cumin
- 1 tsp garlic powder
- salt and pepper
Toppings/mix ins can include green onions, cilantro,lime juice, avocado, black beans, corn, tortilla chips ect
Prepare the ingredients as stated above.
Put all of it in the blender; I do two of the “soup” cycles to make sure it’s nice and hot. (about 180 seconds).
Pour into bowls, add your mixins, and enjoy. It’s literally that easy. If this isn’t busy mom approved I don’t know what is! Plus it’s the perfect way to sneak a ton of veggies into your kid’s diet.